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Fermen_tion
begins when salt is added to the Kimchi. Various substances within the
@b_ge
and other vegetables _gin to ferment and proteins are decomp_ed
in the
process. Thus, Kimchi will ferment and be seasoned even at low temperature.
[his is how Kimchi is siowly seasoned during the cold winter time
The in£_rated taste, of Kimchi is from the different types d spices_ such as leek, garlic,
ginger, pepper powder etc:
Garlic, seafood (oyster,!o
[, croaker, fish e:tc.),onion, pepper powder, cucuniber,
thin leeks etc, ao_erates tlqe:seasoningprocess. Espedally, if you add
ec rice
paste or _lt_J shrimp, the sea_ning speed wili increase rapidly. Conversely, adding
leek, leaf mustard, ginseng etc., wili @use the s@soning process to slow down.
Kimchi will turn sour if it is in contact with air and
mold witl form on it. This occurs when the Kimchi is
not soaked in jui_ or wiqen it is not sa!_ enough,
You @n prevent this by making the Kimchi 9_ak
below the juice or block the exposure to air
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